This is one of my favorite winter soups, a chicken and vegetable soup that cost less, healthy and so easy to make.
Here is how to do it :
• Boil a 100g pearl barley with 300 ml cold water in a covered pan for 10 minutes.
• Melt 15g butter in a pan with 1 tbsp olive oil. Add a finely sliced leek and sliced celery stick. Then cover and cook over a very low heat for 5 minute, stirring occasionally. Add 2 sliced of carrots, a diced potato, 2 chicken beast fillets, 1tbsp fresh thyme, 600ml chicken stock and the barley and its cooking water. Bring to boil, cover and simmer for 30 minutes.
• Remove the chicken and cut into pieces. Return to the pan and reheat. If there are left over, you can pack it in a flask and refrigerate or freeze the rest for later.